GERMAN CHEESECAKE WITH PEACHES

Preheat your oven to 170 deg C. Grease a 10" (26 cm ) springform pan . Separate 6 eggs . Using your electric mixer to mix 200gm of margarine / butter with 250gm of castor sugar , until they are light in colour and resemble whipped cream . Add 2 tbs of cinnamon sugar and the egg yolks , one at a time , making sure they are well mixed before adding the next . Now mix through 3/4 cup (200ml ) of thickened cream . Add 1 kg of ricotta cheese ( DO NOT USE LIGHT RICOTTA..or the recipe won't work )to the cake mix and mix through . In a separate bowl beat the 6 egg whites together with 3 tsp of corn flour until stiff. It is now time to gently fold them into the cake mix . Pour the filling into the prepared pan . Bake for 1 hour until golden . Turn off the oven and let the cheesecake sit in the oven with the door slighly ajar for 20 minutes . Meanwhile drain a 400gm can of sliced peaches and arrange the peach slices around the outer edge of the cake . Refrigerate for 4-6 hours to set , before removing from the pan .